Best Skirt Steak With Cipollini Onions Recipes

GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO

Garlic-Rubbed Skirt Steak and Vidalia Onions with Peanut Romesco image

In this age of seasonless grocery stores, where strawberries and squash are always available, Vidalia onions remain a spring treat, with a harvest from late April through mid-June. Every spring, without fail, many Southerners buy a big mesh sack of these sweet onions and store them knotted in panty hose in a cool, dry place for as long as they'll last. Here their unique sweetness provides a great complement to rich steak and tangy romesco sauce. The sauce makes about 2 cups and can be easily doubled for a crowd. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow (when purchasing, you may need more than one steak, as they are generally sold in pieces). It is very lean and fibrous with an intense beefy flavor, and is often used in fajitas (the Spanish word fajita means "belt" or "cummerbund," referring to the long beltlike shape of the steak). Skirt steak is best cooked over very high heat and should only be cooked to rare or medium-rare for the tenderest texture; when you serve, cut across the grain of the meat. You may use other steaks such as flank or hanger in this recipe with equally delicious results.

Provided by Virginia Willis

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 pounds skirt, hanger, or flank steak
6 garlic cloves, mashed to a paste with salt (see Cook's Note)
2 tablespoons pure olive oil
2 or 3 large sweet onions, preferably Vidalia, sliced
1/2 cup roasted peanuts
1 (12-ounce) jar roasted red bell peppers
1/2 cup tomato puree
2 garlic cloves, plus more for garnish
1 slice country white bread, toasted and crumbled
1 tablespoon smoked paprika
1/3 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus more for garnish
Coarse kosher salt and freshly ground black pepper

Steps:

To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

SKILLET SEARED SKIRT STEAK, RED ONIONS AND SHISHITO PEPPERS WITH ARUGULA SALAD IN HONEYBELL ORANGE VINAIGRETTE

Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette image

Provided by Food Network

Categories main-dish

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Four 10-ounce skirt steaks
1/4 cup plus 1/8 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic, minced
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 shallot, minced
3 tablespoons olive oil
12 shishito peppers
1 red onion, sliced and separated into rings
1 teaspoon fresh tarragon, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
2 tablespoons champagne vinegar
Salt and ground black pepper
3 tablespoons champagne vinegar
1 tablespoon chopped red onions
3/4 cup orange juice
1/4 cup olive oil
Salt and ground black pepper
8 ounces arugula
1/4 cup cherry tomatoes, halved
4 ounces Cheddar, sliced thin

Steps:

For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.

GRILLED BEEF SKIRT STEAK WITH ONION MARINADE

Grilled Beef Skirt Steak With Onion Marinade image

This is one of those recipes that will make you look like an incredible cook for very little effort.

Provided by Greg Denton

Categories cookbooks Steak Beef Grill Summer Onion Dinner Wheat/Gluten-Free Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

For the onion marinade:
1/2 medium yellow onion, coarsely chopped
1 small garlic clove, peeled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoons water
For the skirt steak:
2 pounds skirt steak, silver skin trimmed away
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Smoked sea salt, for finishing
Ox's Chimichurri, for serving (optional)

Steps:

Make the onion marinade:
Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
To make the skirt steak:
Prepare a grill to medium-high heat.
Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.